House Targaryen Brew Day

House Targaryen

The second beer in a short series of Thrones themed beers, I’m brewing a Belgian Dark Strong, hopefully more on the red side, with diced habanero peppers added to the boil. Fire and Blood.  



Method Style Boil Size Batch Size Efficiency
Brew in a Bag Belgian Golden Strong 3 gal 2.5 gal 70% Target


OG FG ABV (alternate) IBU (tinseth) SRM
19.5º P 3.0º P 9.65% ABV 30 15.25

Target Water profile: Chimay (boiled)

Ca+2 Mg+2 Na+ Cl SO4-2
30 7 7 21 21

Once again, I’m using the Chimay water profile. 

DI Water additions

Gypsum 0.70g
Sodium Chloride 0.25g
Calcium Chloride 0.50g
Lactic Acid 3.0g
Ca+2 Mg+2 Na+ Cl SO4-2
24.3 0 8 31.9 31.8

Estimated mash pH: 5.32


5.5 lbs Château Pilsner
0.50 lb Weyermann CaraRed
0.25 lb Weyermann CaraMunich 1
1.0 lb Belgian Candi Syrup D-45
100 g DME Pilsen (starter)

Hop Schedule

1 oz Hallertau Mittelfruh (4% AA) First Wort 30 IBU


WLP500 – Monastery Ale (Chimay). I pitched 1 fresh tube into a 1 liter starter about 24 hours before brew day.

Brew Day


I sanitized all my equipment, added my my minerals to my DI water, and fired up the GigaWort. 


Today I’m going to dough in slightly higher than I did yesterday, considering this is 6.25 pounds of grain vs. 2.5 pounds. I heated the water up to about 155ºF, poured in the grains, and gave it a really good stir. I added the thermometer back in, closed the lid, and let the temperature inside the kettle climb. 

After about 5 minutes with the lid on, the temperature slid right up to 150ºF. I let these grains mash for a full 90 minutes. 


When the mash was completed, I pulled the grain bag out and slid my strainer underneath it. I gave the bag a good squeeze first, and then grabbed a gravity reading of my mash conversion. I’m at 15.4ºP.


Next I tossed in my FWH addition of Hallertau, and then added 1 lb of Candi Syrup.


I then began sparging the grains with 3 quarts of ambient temperature DI water. I had to sparge half a quart extra, as I only came up with 11 liters of boil volume. I stirred up all 3 gallons of collected wort, and got a preboil gravity reading of 15.7ºP. 

I turned up the kettle to the boil setting, and began the boil. 


During the boil, I chopped up 3 habaneros. From right to left, the first bowl has 1 pepper flesh with half its seeds. The second bowl has 1 pepper flesh and NO seeds. The third bowl has 1 pepper flesh and all of its seeds. The bowl on top is extra seed scraps from pepper 1 and 2. My plan is to add the first and second bowl after the boil, and see how that tastes. 



When the boil was done, I opened up the ball valve and transferred the wort into a kettle lined with a nylon bag. Color:


I prepared my pepper additions, and I ended up adding all three habaneros to the wort, didn’t really get much heat from that at all. So I’m going to let it steep during fermentation, and hope I get some heat coming through on the final beer. 


Once the wort cooled, I poured it into the fermenter,


pitched yeast,


and placed the fermenter in the fridge, where it will ferment at 67ºF for about a week, with gradual temperature ramping. 


Starting gravity for this beer: 18.5ºP… not as high as I anticipated, but as long as this beer gets above 9%, I’ll be happy with it.

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